Place the mayonnaise, cilantro, lemon juice, and zest in a blender and mix until smooth and creamy in texture. Transfer to a small bowl, cover, and keep refrigerated until serving.
In a medium-sized bowl, mix together the bread crumbs, garlic powder, salt, cumin, and black pepper. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep, but leaving at least 3 inches between the top of the oil and the top of the pan.